Jaffa cakes on a cooling rack

Jaffa cakes

Name: Jaffa cakes
Prep time: 35 min
Cook time: 9 min
Total time: 44 min
Yield: Makes 12-14
Ingredients: butter for the tin; 1 egg; 2 tbsp caster sugar; 2 tbsp self-raising flour; 1 orange zested; 125g dark chocolate; 135g pack orange jelly cut into cubes (ensure vegetarian, if needed); 1 tbsp orange marmalade (optional); 1-2 oranges juiced (you’ll need 50ml juice)

Liberty Mendez

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Makes 12-14

More effort

Prep: 35 mins

Cook: 9 mins

plus at least 3 hrs setting

A star rating of 4.5 out of 5.7 ratingsRate

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Take the classic snack of jaffa cakes to another level by making a homemade version with marmalade-spiked orange jelly and rich dark chocolate

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

butter

for the tin
1 egg
2 tbsp caster sugar
2 tbsp self-raising flour
1 orange

zested
125g dark chocolate

For the orange jelly

135g pack orange jelly

cut into cubes (ensure vegetarian, if needed)
1 tbsp orange marmalade

(optional)
1-2 oranges

juiced (you’ll need 50ml juice)

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Nutrition: Per serving (14)

kcal107
fat4g
saturates2g
carbs16g
sugars12g
fibre1g
protein2g
salt0.1g

Method

step 1

First, make the orange jelly. Put the jelly cubes and marmalade (if using) in a medium heatproof bowl. Pour in the orange juice and 100ml boiling water, then stir until the jelly cubes have dissolved. Pour the mix into a shallow baking tray (ours was 25 x 20cm) lined with cling film – it should come about ½cm up the side. Chill for 2 hrs or overnight until set.
step 2

Heat the oven to 180C/160C fan/gas 4 and butter a shallow 12-hole cupcake tin. Tip the egg and sugar into a bowl and beat with an electric whisk for 5 mins until pale and fluffy. Or, do this in a stand mixer. Sift over the flour, add the orange zest and fold gently until there are no more pockets of flour. Spoon 1 tbsp into each hole of the tin and gently spread to the edges using the back of the spoon. Bake for 8-9 mins until the sponge is golden and a skewer comes out clean. Cool in the tin for 2 mins, then transfer to a wire rack to cool completely.
step 3

Invert the set jelly onto a board, remove the cling film and stamp out discs using a 5cm round cutter. Flip the sponges over so the flat side is facing up, then top each with a jelly disc. Tip the chocolate into a heatproof bowl and melt in short bursts in the microwave, or set the bowl over a pan of simmering water ensuring the bowl doesn’t touch the water. Set aside to cool slightly for 10-15 minutes, stirring occasionally, before spooning onto the jaffa cakes. Spoon 1-2 tsp of the melted chocolate over each disc of jelly, spreading it gently to cover. Leave to set for 2-3 mins, then gently press the tines of a fork into the chocolate. Leave to set for 1 hr before serving. Will keep for up to three days in an airtight container.

Recipe from Good Food magazine, April 2022

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A star rating of 4.5 out of 5.7 ratings

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